By Nicole Duncan
White Chicken Chili
8 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 13:53:51 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories463.1 kcal (23%)
Total Fat19.8 g (28%)
Carbs27.9 g (11%)
Sugars3.3 g (4%)
Protein38.8 g (78%)
Sodium1267.5 mg (63%)
Fiber12.5 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonolive oil
0.5jalapeño
minced
1 poundboneless skinless chicken breasts
cut into 1-inch pieces
1garlic clove
minced
1 teaspoonchili powder
1 teaspoonground cumin
1 ¼ teaspoonssalt
¼ teaspooncayenne pepper
½ cupfrozen corn kernels
2 x 15 ouncecans cannellini beans
drained and rinsed
0.5onion
diced
1 ¾ cupschicken broth
¼ cupheavy cream
Sour cream
Toppings
Mexican cheese
avocado
Instructions
Step 1
In a medium soup pot, heat the olive oil over medium heat.
Step 2
Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
Step 3
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
Step 4
Toss the minced garlic and spices into the pot and turn a few times to coat the chicken eve
Step 5
Add the corn, beans, and chicken broth and bring to a boil.
Step 6
Reduce the heat to low and simmer, about 20 minutes.
Step 7
Break up some of the beans with the back of a wooden spoon to help thicken the chili.
Step 8
Stir in the cream, garnish with the desired toppings, and serve!
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